About Chef Lawson Gray


“Recipes are amazing things, somewhere between magic potions and passports to a different way of living.” /18 June 2017



From menu planning to shopping, cooking, setting the table and clean-up; we take care of everything so you can focus on your guests.


I create a custom menu for each of my events, working closely with the host/ess to develop a menu that reflects your vision, makes the most of seasonal ingredients and accommodates any dietary preferences and/or restrictions.



I personally present each course to you and your guests.

I invite you and an intimate group of friends to share that experience, to partake of el provecho (this is what Mexicans say when the French say “bon appetit”, loosely translated it mean “privilege”) that has been my greatest gift, that of sharing and preparing meals in the kitchens of Paris, Mexico, Puerto Rican, New York’s Little Italy, and at the side of my Peruvian and Carribean family members, my  best friend who is an amazing Mediterranean home cook and, of course, in American kitchens. Author of the award-winning cookbook, Celebraciones Mexicanas: History, Traditions and Recipes, since opening Una Señorita Gourmet, I have cooked for Bay area C-level executives from such firms as AirBnB and Google, catered team-building events and board luncheons for Twitter and Levi Strauss, ladies nights out, non-profit fundraising events, and other gatherings of up to 50 people; but my sweet spot, I ahve to say, is an intimate seated dinner for 8-20 guests.

Figure 110
Photo by Jorge Ontiveros from Celebraciones Mexicanas: History, Traditions and Recipes. ALL RIGHTS RESERVED

My culinary began journey began in the kitchens of New York City’s Little Italy. At the age of 16, as an au pair in France, I began to explore Provençal cooking (30 years later, I returned too cook in Paris when my son moved there, working at the side of local chef friends). Married for the first time, my mother-in-law taught me the Puerto Rican cuisine of my husband’s home.My second marriage exposed me to the rich spices of Carribean cooking. Now, with married children, I have been lucky to discover the amazing cuisine of Peru, cooking with extended family for holiday and special occasions.

But, more than anything, my cooking style has been informed by that of Mexico, where, I fell in love with the old world techniques: the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, working the masa to make tortillas by hand— honoring the ingredients and coaxing out the flavors in a way that no other techniques can. These techniques lend themselves beautifully to the locally-sourced, organic ingredients we are blessed with in the SF Bay Area; where the food scene is all about a chef’s creativity– the perfect place to explore the fusion of the cuisines I love to cook.



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